Cashew Cream Pasta with Chickpeas
This delightful cashew cream pasta with chickpeas is a great lunch option to have in your backpocket!
Servings: 3 servings
Ingredients
- 6 ounces of cooked pasta (can use gluten-free pasta)
- 1/3 - 1/2 cup Cashew Cream
- 2- 3 cups steamed or sautéed kale
- 1 1/2 - 2 cups cooked chickpeas
- 1/2 cup basil leaves, thinly slivered
- 2-3 tablespoons Cashew Parmesan
- Sea salt or kosher salt to taste
- Black pepper to taste
Optional Ingredients
- Cherry tomatoes
- Sautéed mushrooms
- Frozen peas
- Hemp seeds
- Toasted almonds or walnuts
Instructions
- Toss together hot cooked pasta with the Cashew Cream and toss to combine, making sure to coat all of the noodles.
- Add in the cooked chickpeas, slivered basil, Cashew Parmesan, and any optional ingredients and toss to combine. Season to taste with salt and pepper.
Nutrition
Calories: 670kcal | Carbohydrates: 106g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 345mg | Potassium: 1210mg | Fiber: 22g | Sugar: 13g | Vitamin A: 11418IU | Vitamin C: 108mg | Calcium: 404mg | Iron: 9mg